Avocado Pesto Sourdough Toast (Printable)

Creamy avocado pesto spread over crispy sourdough with cherry tomatoes and fresh microgreens for a colorful start.

# What You'll Need:

→ Sourdough Toast

01 - 2 large slices sourdough bread
02 - 1 tablespoon olive oil

→ Avocado Pesto

03 - 1 ripe avocado
04 - 1/4 cup fresh basil leaves
05 - 2 tablespoons pine nuts or walnuts
06 - 1 small garlic clove
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste

→ Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup microgreens such as radish, arugula, or sunflower
13 - Flaky sea salt for finishing
14 - Freshly ground black pepper for finishing

# How To Make It:

01 - Brush both sides of sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp, approximately 3-4 minutes.
02 - Combine avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and extra-virgin olive oil in a food processor. Blend until smooth and season with salt and pepper to taste.
03 - Spread a generous layer of avocado pesto over each toasted sourdough slice.
04 - Top each slice with halved cherry tomatoes and a handful of microgreens.
05 - Finish with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes, which means you can actually make it on a weekday without stress.
  • The avocado pesto tastes restaurant-quality but uses ingredients you probably already have hiding in your kitchen.
  • It's naturally vegetarian, naturally vibrant, and naturally filling without feeling heavy.
02 -
  • If your avocado is rock-hard, no amount of blending will save it—give yourself an extra day, or the pesto will taste grainy and disappointing.
  • The second you spread pesto on warm toast and pile on tomatoes, you're on borrowed time before the bread softens completely, so eat it fast and hot rather than letting it sit.
03 -
  • Make your pesto while the bread is toasting so everything hits the plate at the same moment, which is how you get that temperature contrast that makes it sing.
  • If you're feeding more than two people, double the pesto but don't double the garlic—one clove goes a surprisingly long way once it's blended smooth.
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